Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, diced
- 3 carrots, sliced
- 3 potatoes, cubed
- 1 cup green peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat. Brown the chicken thighs for 5-7 minutes, then transfer to the slow cooker.
- Add chopped onion and garlic to the skillet; sauté for 3 minutes. Transfer to the slow cooker.
- In the slow cooker, add carrots, potatoes, chicken broth, thyme, rosemary, salt, and pepper.
- Cook on low for 6-8 hours or high for 4 hours until vegetables are tender and chicken is cooked through.
- In the last 30 minutes, add green peas and stir. Serve hot garnished with fresh herbs if desired.
Notes
- You can substitute chicken breasts for thighs if preferred.
- For an extra flavor boost, add a splash of white wine or lemon juice before serving.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (roughly 350g)
- Calories: 320 kcal Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 85mg